Ingredients with Measurements:
- 2 cups of black-eyed peas
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of salt
- 1 tablespoon of ground pepper
- 1 tablespoon of ground dried shrimp
- 1 tablespoon of palm oil
- 1 cup of peanut butter
- 1 cup of coconut milk
- 1 tablespoon of lime juice
- 1 tablespoon of sugar
- 1 teaspoon of red pepper flakes
- Vegetable oil for frying
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Deep-frying pan or pot
- Slotted spoon
Step-by-step instructions:
1. Soak the black-eyed peas in water overnight.
2. Drain the peas and place them in a food processor or blender. Add the chopped onion, minced garlic, salt, pepper, dried shrimp, and palm oil. Blend until you have a smooth, thick batter.
3. Transfer the batter to a large mixing bowl and beat it with a wooden spoon for about 5 minutes until it becomes fluffy.
4. Heat the vegetable oil in a deep-frying pan or pot over medium heat.
5. Using a tablespoon, scoop the batter and shape it into small balls. Drop them carefully into the hot oil and fry until golden brown.
6. Remove the acarajé from the oil with a slotted spoon and drain on paper towels.
7. To make the peanut sauce, mix the peanut butter, coconut milk, lime juice, sugar, and red pepper flakes in a small saucepan. Cook over low heat, stirring constantly, until the sauce thickens.
8. Serve the acarajé hot with the peanut sauce on top.
- Time:
Preparation time: 15 minutes + overnight soaking
- Cooking time: 20-25 minutes
5. Temperature:
- Frying temperature: 350°F (180°C)
Serving size:
- Makes about 20 acarajé
Nutritional information:
- Calories: 220 per serving
- Fat: 14g
- Carbohydrates: 18g
- Protein: 7g
Substitutions for ingredients:
- Red palm oil can be substituted with regular vegetable oil.
- Dried shrimp can be substituted with fish sauce or anchovy paste.
- Coconut milk can be substituted with heavy cream or milk.
Variations:
- Add chopped scallions or cilantro to the batter for extra flavor.
- Stuff the acarajé with shrimp, crab, or ground beef.
- Use a different type of nut butter, such as almond or cashew, for the sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying the acarajé to prevent them from getting soggy.
- Beat the batter well to incorporate air and make the acarajé fluffy.
- Serve the peanut sauce warm.
Storage instructions:
- Store the leftover acarajé and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the acarajé in a preheated oven at 350°F (180°C) for 5-10 minutes or until crispy.
- Reheat the peanut sauce in a saucepan over low heat, stirring constantly, until heated through.
Presentation ideas:
- Serve the acarajé on a platter with the peanut sauce drizzled on top.
- Garnish with chopped cilantro or scallions.
Garnishes:
- Chopped cilantro or scallions
Pairings:
- Serve with a cold beer or a Caipirinha cocktail.
Suggested side dishes:
- Brazilian-style rice and beans
- Fried plantains
- Grilled vegetables
Troubleshooting advice:
- If the batter is too thin, add more black-eyed peas or flour.
- If the batter is too thick, add a little water or milk.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent bacterial growth.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
- Acarajé is a popular street food in Brazil, especially in the northeastern region. It has African roots and is traditionally made with black-eyed peas, onions, and palm oil.
Flavor profiles:
- The acarajé is savory and slightly spicy, while the peanut sauce is sweet and nutty.
Serving suggestions:
- Serve the acarajé as an appetizer or snack.
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Region: Brazilian